Sourdough Discard Waffles (Fluffy & Waste-Free Indulgence!)
Every Saturday morning, I find myself pulled into the kitchen by the irresistible aroma of waffles cooking. It’s a cherished ritual that began when a friend introduced me to sourdough baking years ago.
Before long, I was juggling a bubbling starter and managing the inevitable mountain of discard that came with it.
One day, while rummaging for ways to utilize that discard, I stumbled upon a recipe for waffles using just that. At first, I hesitated—what if they didn’t turn out?
A leap of faith later, I took a bite, and my taste buds rejoiced. Those waffles have since become my weekend staple, transforming leftover starter into a crispy, airy delight that leaves my family begging for more.
Why You’ll Love This Recipe
- Utilizes your sourdough discard, minimizing waste.
- Creates waffles that are crispy on the outside and fluffy on the inside.
- A versatile base for both sweet and savory add-ins.
- Quick and easy to whip up for brunch or breakfast treats.
The Story Behind the Recipe
My sourdough journey began as a simple hobby, quickly morphing into a full-blown passion.
As I nurtured my starter, guilty pangs washed over me every time I discarded a portion of it.
Discovering this waffle recipe felt like hitting the jackpot—it allowed me to embrace my baking enthusiasm while reducing waste.
Now, my Saturdays would feel incomplete without these delightful waffles! They remind me of warm, cozy mornings spent in the kitchen, often involving flour fights with my little ones.
Ingredients & Substitutions
- 1 cup sourdough discard
- 1 cup all-purpose flour (or whole wheat flour for a healthier twist)
- 1 tablespoon sugar (or up to 2 tablespoons for sweeter waffles)
- 1 tablespoon baking powder (or ½ teaspoon baking soda with 1 tablespoon lemon juice or vinegar for fluffier waffles)
- ½ teaspoon salt
- 1 cup milk (or plant-based milk for a dairy-free option)
- 1 large egg
- 4 tablespoons melted butter (or coconut oil for dairy-free waffles)
- 1 teaspoon vanilla extract (optional, for added depth of flavor)
- ¼ teaspoon cinnamon or nutmeg (optional, for extra warmth and flavor)
Optional Add-ins:
- ¼ cup chopped nuts (e.g., pecans, walnuts) or chocolate chips
- Fresh fruit like blueberries or sliced bananas (added directly to the batter or placed on the waffle before closing the iron)
Prep & Cook Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total | 30 minutes |
Step-by-Step Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- Mix dry ingredients: In a large mixing bowl, combine sourdough discard, all-purpose flour, sugar, baking powder (or baking soda if using), salt, and cinnamon/nutmeg (if using). Stir to combine.
- Mix wet ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract (if using) until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix to ensure a light texture.
- Cook the waffles: Pour the batter into the preheated waffle iron, following your iron’s instructions. Cook until golden brown, typically about 4-5 minutes, but check for crispiness and adjust cooking time as needed for your waffle iron.
- Serve: Carefully remove the waffles and repeat with the remaining batter. For extra crunch, you can keep the waffles warm in a low-temperature oven (around 200°F) while finishing the rest.
- Optional toppings: Serve with maple syrup, whipped cream, or fresh fruit, and enjoy!
Expert Tips for the Best Sourdough Discard Waffles
- Use room-temperature ingredients for better mixing and a consistent batter texture.
- Don’t overmix—stir just until combined for a light and fluffy texture.
- Experiment with flavors by adding cinnamon or chocolate chips for a fun twist.
- For extra crispiness, let the batter rest for 10 minutes before cooking to allow the flavors to meld.
- Use a non-stick spray or brush the waffle iron with a little oil to prevent sticking.
Nutritional Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Protein | 6g |
| Fat | 8g |
| Carbohydrates | 28g |
| Sugar | 4g |
FAQs About Sourdough Discard Waffles
Can I use discard that’s been in the fridge?
Absolutely! Just remember to bring it to room temperature before using for the best results.
Can I make these waffles ahead of time?
Yes! You can cook them and freeze them. Reheat in a toaster for a crispy breakfast that feels freshly made.
What can I serve with these waffles?
Top them with fresh fruits, a drizzle of maple syrup, or a dollop of yogurt to create a delicious treat!
Can I double this recipe?
Yes! Just ensure your waffle iron can accommodate the batch size to get perfectly cooked waffles each time.
Enjoy Every Bite of These Sourdough Discard Waffles
These sourdough discard waffles are more than just a clever way to use up your starter; they bring warmth and joy to your morning routine.
Try them this weekend, and who knows? They might just become your new Saturday tradition!
